Make pasta with the Tom Press fresh pasta kit

Want to make your fresh homemade pasta , but choosing the right material is not not always easy ... For you, Tom Press has gathered essential and quality tools in a kit:  

- 1 pasta machine,
- 1 pasta dryer,
- 1 ravioli cup,
- 1 capelletti press,
- 1 ravioli mold and its roll
- 1 booklet including advice and recipes  

Few of those don't like pasta. Homemade, it is all the more certain that they will be unanimous and you will find after that the manufactured pasta very tasteless! For starters, having the right tools and utensils makes it a lot easier. The kit "Fresh pasta" Tom Press brings together everything you will need as material . All you have to do is choose the shape of your pasta, the sauce or the stuffing. However, you will still need to get your hands dirty!
Let your pasta cravings run free. Want tagliatelle, square or round ravioli ... everything is in the Tom Press "Fresh pasta" kit:   

The dough sheeter

Commonly called a "pasta machine", it is the essential tool for lowering the dough in a few turns of the crank to obtain, after several passes, thin sheets which will then be shaped.
It is easy to use, just divide your dough into 4 dough pieces, flour them and pass them through the machine between the 2 rollers, choosing the 1st notch for the first pass. The sheet obtained is then ironed between the rollers at a lower notch until the desired thickness is obtained (there is a choice between 9 different thicknesses). The sheeter allows you to shape dough for donuts, pies ...   

The dryer

Even for fresh pasta, it is imperative to let them dry for at least 30 minutes before cooking them. Of course, you can wait for them to dry completely before storing them in boxes. The arms extend to receive your pasta and fold up for easy storage.   

Mold, press and roulette

Allow you to vary shapes and taste pleasures. Thus, you can prepare ravioli with the mold comprising 24 imprints or cappelletis (round ravioli) with the press. Cutter wheel footprint increases seam area and provides a nicely serrated cut.   


To make you want ...

Capelliti with ricotta and Parma ham

1- Get your hands dirty!

500 g durum wheat flour
5 eggs
2 cl of olive oil
water, salt.
Pour the flour into a bowl-type container and a pinch of salt, mix.
Make a "well" in which you will break the eggs. Mix by gradually bringing the flour to the center then add the oil. If the dough seems hard, add a little water. Mix until you obtain a well combined dough.
On your floured work surface, place your dough and knead it with the palms of your hands to form a very smooth ball.
Put it back in the bowl, cover it with a clean cloth and let it rest in the refrigerator for at least 30 minutes.  

2- Take the opportunity to prepare the stuffing

500 g ricotta
10 to 12 thin slices of Parma ham
2 egg yolks
Chopped fresh chives
2 garlic cloves, chopped
pepper
In a bowl, combine the ricotta, egg yolks, chives, chopped garlic and pepper. Cut thin slices of ham. Keep them cool while you shape your dough.  

3- Passing the dough through the sheeter

Separate your dough into several dough pieces (pieces), while you are working one, leave the others covered with a cloth so that they do not dry out.
Flour dough and dough sheeter, then pass the dough between the rollers, having selected the 1st notch (the thickest, the rolls are spread apart as far as possible). Then make several passes, each time tightening the notch of the rollers, until the thickness of the dough suits you. If during the operation, the dough sticks, flour it. Guide it with your hand at the exit of the machine so that it does not break, sprinkle it with flour. Do the same for all the dough pieces.  

4- Formatting

On your floured surface, place a first pastry. With the cappelleti press, make spaced impressions. The marked locations, place in the center of each a little cheese topped with a piece of ham. Moisten each outline, then cover with a second low. Gently squeeze around the stuffing to push the air out. Using the cappelleti cookie cutter, cut each ravioli. Check that the edges are well glued, so that the stuffing does not escape during cooking.   


Fresh pasta cooks quickly, 2 to 3 minutes depending on thickness. As soon as they rise to the surface, take them out with a skimmer. Cover them with a tomato or creamy sauce or simply with a drizzle of olive oil ... and enjoy immediately.
Fresh egg pasta will keep for 2 days in the refrigerator and freeze perfectly.